Soft Chewy Strawberry Mochi (Printable Version)
# What You'll Need:
→ Mochi Base
01 -
120 g glutinous rice flour (sweet rice flour)
02 -
180 ml fresh strawberry puree (approximately 6-8 ripe strawberries)
03 -
50 g granulated sugar
# Step-by-Step Directions:
01 -
Blend fresh strawberries until smooth. For a finer texture, strain the puree to remove seeds.
02 -
In a microwave-safe bowl, mix glutinous rice flour, sugar, and strawberry puree until a smooth, lump-free batter forms.
03 -
Cover the bowl with plastic wrap, leaving a small vent for steam to escape. Microwave on high for 2 minutes.
04 -
Carefully remove the bowl, stir the mixture thoroughly to ensure even cooking. Microwave again for 1 to 2 minutes until the dough appears translucent and sticky.
05 -
Dust a clean workspace with cornstarch or potato starch to prevent sticking. Transfer the mochi dough onto the surface and allow it to cool slightly.
06 -
Form the dough into balls or cut into desired shapes. Serve immediately or store in an airtight container at room temperature for up to 2 days.
# Helpful Notes:
01 -
For best results, use ripe fresh strawberries and strain the puree to achieve a smooth texture.
02 -
Adjust microwave times as needed to avoid overcooking; the dough should be translucent and sticky, not hard.
03 -
Generously dust surfaces with cornstarch or potato starch to prevent the dough from sticking during shaping.